JAMES BEARD'S THEORY AND PRACTICE OF GOOD COOKING. More Than 300 Wonderful Recipes that Teach and Celebrate the Fundamental Techniques of Fine Cooking. With Illustrations By Karl Stueckland

tan & brown ½ cloth hardbound 8vo. ~ 8º (octavo). dustwrapper in protective plastic book jacket cover. fine cond. binding square & tight. covers clean. edges clean. contents free of markings. dustwrapper in fine cond. not worn or torn or price clipped (no price listed). nice clean copy. no library markings, store stamps, stickers, bookplates, no names, inking , underlining, remainder markings etc ~ 7th printing ( # 7 in # line). looks to be some kind of promo copy ~ "compliments of Farberware Millenium" (see photo). b&w frontis. drawing of author. ix+465p.+ conversion tables. b&w drawings throughout. index. cookbooks. gastronomy. cucina. cocina. international cuisine. ethnic cuisine. american cuisine. continental cuisine. ~. James Beard on the fundamentals of good cooking ~the hows, the whys, the techniques, the basicsincluding more than 300 wonderful recipes and variations. Sample a Small Array of the Great Tastes that Wait Inside: POACHED FILLETS OF FISH WITH WHITE WINE SAUCE ~ IRISH STEW ~ SHRIMP AND DILL CROQUETTES ~ CHICKEN KIEV ~ SPINACH ROLL ~ GRAND MARNIER SOUFFLE ~ CLASSIC QUICHE LORRAINE ~ STUFFED EGGPLANT ~ HOLLANDAISE SAUCE ~ GUACAMOLE ~ CALIFORNIA GAZPACHO ~ FROZEN LEMON MOUSSE ~ CREAM PUFFS WITH CHOCOLATE SAUCE ~ STRAWBERRY SORBET. From the time you first sit down to browse through this book~even before you make any of the more than 300 delicious recipes and variations found in its pages~you will feel that you are on the way to becoming a more knowing, more sensitive cook. James Beard's incomparable flair for transmitting his knowledge, for showing us how and why, shines through these pages, making it easy to see why~years after his death~he is still considered the dean of American cooking. Beard is neither bemused by the "trendy" nor constricted by rigid traditionalism. What he teaches is simply good cooking. He shows us how to master the classic American steak: precisely how long to broil how big a steak and how far to place it from the flame to get succulent results. He concocts, from the Japanese cuisine, a simple (and simply wonderful) teriyaki marinade for chicken. He makes us experts with French crepes (and their fillings). He rediscovers the aromatic New England boiled dinner. Each chapter follows the same basic technique~ a relaxed and informative introduction flowing into a series of beautifully conceived recipes that put theory into practice. For example, the chapter on Boiling features forty recipes that show the right ways to boil an egg, poach a chicken, simmer a stew, skim a stock, clarify soup, blanch beans, syrup~bathe a peach, and much more. Each of the ensuing chapters~Roasting, Broiling and Grilling, Braising, Sauteing, Frying, Baking, Thickeners and Liaisons, Noncooking (preparing raw foods), Chilling and Freezing~is treated with the same thoroughness, and contains equally tantalizing and illuminating recipes. Since, as Beard points out, good cooking starts with good buying, he has provided an extensive Concordance that annotates everything from apples to zucchini, telling you how to select them, explaining meat cuts (with the help of drawings), sorting out the herbs and spices and grains, and helping you to build a menu in your head using what is available to best advantage. In sum, James Beard's Theory and Practice of Good Cooking is a complete cooking course for the beginner and an invaluable reference for the experienced chef. This is a book you will turn to again and again, for the very last word on everything from carving the Sunday roast (there are illustrated instructions) or cleaning an inky squid, to a great trick with Chicken Kiev or Beard's own secret of a "light hand" with a cake.…